In the Test KitchenMy desk is next to the Good Housekeeping Research Institute Test Kitchen. Starting this week, the smells that will waft to my workspace from the ovens and stovetops will be of turkey, stuffing, and mashed potatoes. GHRI's food editors cook two seasons ahead, and, as I know from my walks by the kitchen, they cook calmly and cleanly.
I asked GHRI's food experts for their advice on being handier in the kitchen. They gave me a few time- and headache-saving tips:
1. "Easily chop fatty bacon for recipes by placing it in stacks, wrapping it in plastic wrap, and freezing it for an hour." - Sherry Rujikarn, Test Kitchen Assistant
Related: 5 Simple Condiments for Grilling
2. "To quickly dry blueberries (or any other fruit) for muffins, spread them out on a paper-towel-lined baking sheet." - Genevieve Ko, Senior Food Editor
3. "Save leftover wine for cooking in small jars or bottles in the fridge so you don't need to pop open a new bottle." - Cathy Lo, Associate Food